Sakai Takayuki White #2 Tall Bunka 180mm (7.1")
Sakai Takayuki White #2 Kurouchi
Made for Chubo by Sakai Takayuki, this line is forged by renowned blacksmith Togashi-san. They are crafted in the sanmai method of joining a soft iron jacket with carbon steel core. The blades go through additional tempering, cooling and hammering steps to ensure maximum sharpness and blade strength. These knives are forged from a Yasuki White #2 Steel with edges created completely by hand and sharpened on a combination of wheels and sharpening stones. The blade is left unpolished in the kurouchi style, which gives the knife a beautiful rustic, black finish. Octagonal-shaped yew handles and water buffalo bolsters are easy to grip and comfortable in the hand, even through long hours of use.
Why we love them: In addition to having an extremely sharp edge, the tall bunka is a unique shape that makes quick work of both vegetables and protein.
Originally a knife for home cooks, bunkas are a cross between a santoku and nakiri with a pointed tip. They are very popular with chefs right now, thanks to their all purpose functionality, compact shape and pointed edge, which is useful for cross hatching produce like eggplants or king oyster mushrooms.
Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.
|180 mm (7.1")
|Thickness at spine
|Thickness at tip
|Hardness (Rockwell scale)
|Blade height at heel
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives